Tagliatelle With Mushrooms And Walnuts

Preparation:

Preparation: Chop the walnut kernels. Wash the dried mushrooms under running water, soak them in warm water; when they are soft, drain them without throwing away the water and cut them into small pieces. Put half the butter in a saucepan, add the chopped onion and parsley, let the onion soften, then add the mushrooms. Fry them for a couple of minutes or so, then wet them with the Marsala. Add the crumbled nut, cook over moderate heat, adding a few spoonfuls of the mushroom soaking water (which you will have taken without moving the bottom and which you will have filtered). Stir, put the lid on and cook over very low heat for at least 20 minutes. Towards the end of cooking, taste and season with salt, when the mushrooms are ready, add the cream and the rest of the butter. Mix and let everything cook on the fire for just a moment, then, with the stove off, add the walnuts. Complete with a grating of pepper, then with this very hot sauce season the pasta cooked separately in plenty of salted water.